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Name: Cauliflower & White Bean Soup with Herb Croutons (Vegan)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 tablespoon Extra virgin olive oil divided; 1 medium Onion chopped; 2 cloves Garlic minced; 2 teaspoon Fresh sage minced, divided; 2 teaspoon Fresh Thyme minced, divided; 6 cups Cauliflower 1 medium head; 4 cups vegetable broth; 15 ounce canned white beans drained & rinsed; 1/2 teaspoon Freshly ground pepper; 1/4 teaspoon Salt; 2 slices Whole wheat bread (3 oz) cut into 1/2" cubes

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INGREDIENTS

4 tablespoon Extra virgin olive oil ; divided
1 medium Onion ; chopped
2 cloves Garlic ; minced
2 teaspoon Fresh sage ; minced, divided
2 teaspoon Fresh Thyme ; minced, divided
6 cups Cauliflower ; 1 medium head
4 cups vegetable broth
15 ounce canned white beans ; drained & rinsed
1/2 teaspoon Freshly ground pepper
1/4 teaspoon Salt
2 slices Whole wheat bread ; (3 oz) cut into 1/2" cubes

Servings

INSTRUCTIONS

Preheat oven to 400F

Heat 2 T oil in large pot over medium heat. Add onion & cook, stirring often, until softened, about 5 minutes.

Add garlic & 1 tsp each of sage & thyme; cook until fragrant, about 1 minute.

Stir in cauliflower, broth, beans, pepper & salt. Bring to boil. Reduce heat to maintain simmer, cover & cook until cauliflower is very tender, 15-20 minutes.

Meanwhile, spread bread on rimmed baking sheet & bake until golden brown, about 10 minutes. Transfer to medium bowl & toss with 1 T oil & remaining 1 tsp each of sage & thyme.

Puree the soup using an immersion blender (or in batches in regular blender) until smooth. Serve the soup with the croutons & drizzled with the remaining 1 T oil & sprinkled with more thyme.

NOTES

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Cauliflower & White Bean Soup with Herb Croutons (Vegan)

4 tablespoon Extra virgin olive oil divided
1 medium Onion chopped
2 cloves Garlic minced
2 teaspoon Fresh sage minced, divided
2 teaspoon Fresh Thyme minced, divided
6 cups Cauliflower 1 medium head
4 cups vegetable broth
15 ounce canned white beans drained & rinsed
1/2 teaspoon Freshly ground pepper
1/4 teaspoon Salt
2 slices Whole wheat bread (3 oz) cut into 1/2" cubes

Preheat oven to 400F

Heat 2 T oil in large pot over medium heat. Add onion & cook, stirring often, until softened, about 5 minutes.

Add garlic & 1 tsp each of sage & thyme; cook until fragrant, about 1 minute.

Stir in cauliflower, broth, beans, pepper & salt. Bring to boil. Reduce heat to maintain simmer, cover & cook until cauliflower is very tender, 15-20 minutes.

Meanwhile, spread bread on rimmed baking sheet & bake until golden brown, about 10 minutes.  Transfer to medium bowl & toss with 1 T oil & remaining 1 tsp each of sage & thyme.

Puree the soup using an immersion blender (or in batches in regular blender) until smooth. Serve the soup with the croutons & drizzled with the remaining 1 T oil & sprinkled with more thyme.

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Cauliflower & White Bean Soup with Herb Croutons
Michalwalt

Nutrition

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Serving Size: 1 Serving (524g)
Recipe Makes: 4 Servings

Calories: 269
Calories from Fat: 67 (25%)

Amt Per Serving		% DV

	Total Fat 7.4g	10 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 669.1mg		23 %
Potassium 1009.6mg		27 %
Total Carbohydrate 41.2g		12 %
	Dietary Fiber 9.9g	39 %
	Sugars, other 31.4g
Protein 12.5g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 269

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